Friday, October 1, 2010

Crock Pot Italian Wedding Soup

I am Italian and have never had a really decent Italian wedding soup unless it was homemade. Usually it has noddles in them, but you really don't need them, and really with this recipe you wont need them.

for the little meatballs

1 lb lean ground beef

1/2 cup seasoned bread crumbs

1 egg

1/4 cup Parmesan cheese

1 Tablespoon parsley

a pinch of red pepper flakes

salt, pepper and garlic powder to taste

Mix together in a bowl. Roll into little meatballs (about a 1/2 an inch). Place on foil lined baking sheet and bake at 400 for 15 minutes.

In the crock pot add 8 cups of chicken broth. Add in--

1 chopped white onion

1 Tablespoon chopped garlic

1 small zucchini chopped

1 box frozen chopped spinach

1 Tablespoon dried parsley

1 Roma tomato seeded and chopped

a pinch of salt

teaspoon black pepper

When the meatballs are done add them to the crock pot. Simmer on low for 6 hours or high for 3-4 hours. About 30 minutes before eating, mix together 1 egg with 1/4 cup Parmesan cheese. Mix together and swirl into soup. This soup is SO yummy.

About Me

My name is Karen and I am a 22 year old, college graduate with my BA in Psychology and a minor in Spanish. At age 18 I visited my bariatric surgeon for the first time. My BMI was 62, I had acid reflux and was pre diabetic. I had gastric bypass surgery on September 17, 2007 3 weeks after I turned 20 years old. I have lost over 170lbs and my BMI is now 30. This blogs purpose is to give all bariatric patients WLS friendly recipes that are delicious, healthy and simple.